bottlebomber
Well-Known Member
Ha, sonofgrok is becoming like the Revvy of rice wine. "Do not open the jar. You WILL make wine if you leave it the hell alone."
How is everyone smelling these just out of curiosity? Are you opening it? I never smell a thing until harvesting time because that is the first time I ever open it. Maybe that is why mine always smells great...
I have few more days till the 21 day harvest day. I really want to pitch some of this on to Asian pear and some on to plum. I'd like to put the fruit in the bottle. Should I pasteurize the whole batch then cut up fruit and put fruit in freezer then put in bottle then bottle pasteurized rice wine on to it? Or should I divide pasteurize some bottle that. Transfer to two buckets some with each kind of fruit?
I need advice.
Putting fruit in there with it unpasturized will wake up the yeasties and get fermentation started again, you will lose some sugar that way and its sweetnes but gain a bit of alcohol. Pasturize, then put on fruit and let it sit a while, thats my story
Putting fruit in there with it unpasturized will wake up the yeasties and get fermentation started again, you will lose some sugar that way and its sweetnes but gain a bit of alcohol. Pasturize, then put on fruit and let it sit a while, thats my story
How is everyone smelling these just out of curiosity? Are you opening it? I never smell a thing until harvesting time because that is the first time I ever open it. Maybe that is why mine always smells great...
I was able to pick the jars up and smell near the lid. I'm the same as you. I like to just leave everything alone and not mess with it,opening, stirring, etc. The smell was strong enough where I didn't need to open the jars...
This is what I did too. Just stuck my nose right next to the threads on the jar and took a long whiff.Never really opened them. But, I smelled near the lids. The one with the RYR does smell good. The other "regular" batch has a smell that reminds me of the glue/paste that we used as kids back in grammar school.
Any thoughts?
This is true. I usually like to let my yeast break up solid fruit a bit though. I haven't done any fruit additions to the rice wine yet though. I'd like to get a good process worked out before I go messing with it to much.Putting fruit in there with it unpasturized will wake up the yeasties and get fermentation started again, you will lose some sugar that way and its sweetnes but gain a bit of alcohol. Pasturize, then put on fruit and let it sit a while, thats my story
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Any thoughts?
Huh, ok. I would have thought it would go vinegary.
It's always that time.
Hmm, I think I will have to try this. I wouldn't mind making a little vinegar on purpose.In rice wine or sake making pasteurization is always recommended (unless you are going to guzzle pretty quickly and keep it refrigerated) is due to the fact that this product is prone to lactobacillus infection. In fact, they are traditionally double pasteurized. I want to say the first time it is a volume pasteurization, the second time is bottle pasteurization.
It is not so much the concern for vinegar, though you can leave a pasteurized bottle which has been opened, maybe a recycled twist cap bottle, on your counter, in your cabinet and over time it will start to darken as it changes to vinegar. It is interesting to watch the color changes.
Just put my first batch in the cabinet. first of all, my jar is not a screw top, but just a glass top that sits on top of my cheese cloth. second, i forgot to let my rice cool before putting it in the jar. are these things going to be a problem?
I didn't cool my rice enough and it formed a gray/blue fuzz then came the black dots koji I guess. It didn't do much the first week but now after 3 weeks it has produced a decent amount of cloudy liquid in the bottom of jar and smells pretty good. Next batch, i'll cool it more.
LabRatBrewer said:If a doctor told me I had three weeks to live, I'd start a batch of this rice wine. It makes 21 days seem like forever.
Hey Everyone!
So a while back, I posted that I tried mixing the powdered yeast balls with some cooked sweet potatoes. Thought I should report back. Basically- DO NOT DO IT!
Cooked the sweet potatoes, peeled them, mashed them, and then stuffed the mash into a jar with powdered yeast ball. After only a day or so, massive of amount of fuzz could be seen on top of the mash. My thought at this point was that everything seemed to be going okay. So I stuck it in my cabinet and left it alone. Two weeks later, I open the cabinet door and get assaulted by the strongest, nastiest acetone smell ever. And this was just the cabinet it was stored in. Still massive amount of white fuzz on top, so much that it had fuzzed up the head space I had left and soaked the cheese cloth I had on top under the lid. The cheese cloth was even wet outside the lid, which I think is why the smell had escaped so strongly. I replaced the cheese cloth with a clean piece and used a sterilized spoon to scoop out enough for some actual head space. Then closed it up again and stuck it back in the cabinet.
I let it sit for another 3 or 4 weeks and then decided to finally bottle it this weekend. Still the nastiest stuff I have ever worked around. Put a layer of cheese cloth on top of a strainer and dumped it in. Got one 12 oz. bottle out of 5 large sweet potatoes. Not nearly the conversion that happens with rice. My friend that helped out basically gagged over the foulness of this stuff. Instead of massive amounts of bleach to get all the equipment clean, I'm half tempted to just burn it all and buy new stuff.
Anyway, I capped the bottle, labelled it as "POTATO PEE-DO NOT DRINK," and stuck it in the cabinet far away from anything else. I really have no idea what I'm going to do with this stuff. Maybe a mean prank if nothing else.
Here are the Ryr and Oolong batches after 1 week. It might be hard to see in the picture, but the RYR batch already has clear separation of liquid in the bottom. The Oolong batch does not. Since I had liquid present in the previous jasmine rice batch after a week I'm not really sure what to think about this. Both batches have been made with jasmine rice.
So here is the funky yeast I used on the first batch. Anybody ever seen this stuff before or know anything about it? The two guys at the store said this is what I needed. The pics are attached.
So here is the funky yeast I used on the first batch. Anybody ever seen this stuff before or know anything about it? The two guys at the store said this is what I needed. The pics are attached.
that packet says 'enzyme'...you need yeast
So here is the funky yeast I used on the first batch. Anybody ever seen this stuff before or know anything about it? The two guys at the store said this is what I needed. The pics are attached.
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